【摘要】 鲊辣椒目前的生产方式主要以传统手工作坊生产为主,质量评价体系不完善。本文采集贵州省三大地区的鲊辣椒通过感官、理化、微生物、挥发性风味成分指标的分析得出:水分含量≤46%;总酸（以乳酸计）含量≤0.9%;氨基酸态氮（以氮计）含量≥0.50%,蛋白质含量≥4.0%;食盐（以NaCl计）含量≤5%;亚硝酸盐含量（以NaNO₂计）未检出;砷含量（以As计）≤0.1mg/kg;铅（以Pb计）含量≤0.1mg/kg;大肠菌群≤10CFU/g,致病菌未检出。这符合贵州省鲊辣椒地方标准,是市场中品质上等的鲊辣椒,其挥发性风味成分主要为醇类、酚类、酯类、萜烯类。更多还原

【Abstract】 The current mode of production of preserved pepper is mainly based on traditional hand-workshop production, and the quality evaluation system is not perfect. This article collected the three major regions of Guizhou Province, the analysis of the sensory index, physicochemical index, microbiological index, and volatile flavor components of them, combining with local standards of Guizhou pepper, and obtaining moisture content ≤46%;total acid（as lactic acid Content）≤0.9%; amino acid nitrogen（calculated as nitrogen） content≥0.50%, protein content≥4.0%; salt（NaCl） content≤5%; nitrite content（calculated as NaNO₂） was not detected; Arsenic content（calculated as As） and lead（based on Pb）≤0.1 mg/kg; and coliform bacteria≤10 CFU/g. Pathogenic bacteria was not detected. These meet local standards for Guizhou preserved pepper, it is the highest quality preserved pepper in the market, and its volatile flavor components are mainly alcohols, phenols, esters, terpenes.更多还原